Description
These healthier baked crab cakes are packed with lump crab meat, savory seasonings, and just the right amount of crunch. Perfect as an appetizer, main dish, or party favorite!
Ingredients
Units
Scale
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, melted (for brushing)
For Serving:
- Lemon wedges
- Tartar sauce or remoulade
- Fresh parsley for garnish
Instructions
Preheat & Prepare:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Make the Crab Cake Mixture:
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, salt, black pepper, parsley, and lemon juice.
- Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much.
- Cover and refrigerate for 20-30 minutes to help the mixture firm up.
3. Shape & Bake:
- Scoop about ¼ cup of the mixture and shape it into patties (about 6-8 cakes).
- Place crab cakes on the prepared baking sheet and brush the tops with melted butter.
- Bake for 12-15 minutes, then broil for 2-3 minutes until golden brown.
4. Serve & Enjoy:
- Let cool slightly, then garnish with fresh parsley.
- Serve with lemon wedges and your favorite dipping sauce.
Notes
- Gluten-free? Use almond flour or gluten-free breadcrumbs.
- Extra crispy? Coat the cakes in a little extra Panko before baking.
- Make it spicy! Add ¼ teaspoon cayenne or a dash of hot sauce
Nutrition
- Calories: 160
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 80mg